Garlic Butter Chicken Pasta With Sun Dried Tomato Butter Swirl

Looking for a weeknight dinner that feels incredibly special? This Garlic Butter Chicken Pasta with Sun-Dried Tomato Butter Swirl is exactly what you need! Tender chicken, perfectly cooked pasta, a luscious garlic butter sauce, and a vibrant swirl of sun-dried tomato flavor – it’s a guaranteed crowd-pleaser. This recipe takes classic comfort food to the next level with a touch of elegance and a burst of Mediterranean-inspired goodness. We’ll show you how to create a restaurant-quality dish right in your own kitchen. Get ready for a pasta night you won’t forget!

You’ll Need These Ingredients:

• Spaghetti or Linguine (250g / 9oz): The foundation of our dish! We recommend spaghetti or linguine for their ability to hold the creamy sauce beautifully. Choose a high-quality pasta for the best texture.
• Boneless, Skinless Chicken Breast (300g / 10.5oz): Cut into bite-sized pieces, this provides the protein centerpiece. Ensure it’s fresh and trimmed of any excess fat.
• Olive Oil (2 tbsp / 30ml): Used for sautéing the chicken, olive oil adds a healthy fat and subtle flavor. Extra virgin olive oil is preferred for its richer taste.
• Unsalted Butter (4 tbsp / 60g, divided): The star of the sauce! Butter creates richness and a velvety texture. Using unsalted allows you to control the saltiness of the dish. We’ll be dividing this, so don’t use it all at once.
• Garlic (4 cloves, minced): Essential for that classic garlic butter flavor. Freshly minced garlic is *always* best – avoid pre-minced for maximum aroma and taste.
• Chicken Broth (½ cup / 120ml) or Vegetable Broth: Adds depth of flavor to the sauce. Low-sodium broth is recommended so you can adjust the salt to your liking.
• Heavy Cream (¼ cup / 60ml) or Coconut Cream: Creates the creamy base of the sauce. Heavy cream provides a richer texture, while coconut cream offers a dairy-free alternative.
• Sun-Dried Tomatoes in Oil (½ cup / 70g, drained and finely chopped): These add a concentrated burst of sweet and tangy flavor. Make sure to drain them well to prevent the sauce from becoming too oily.
• Fresh Basil Leaves (2 tbsp / 30g, finely chopped, plus extra for garnish): Provides a fresh, herbaceous note that complements the other flavors. Use fresh basil for the best aroma and taste.
• Smoked Paprika (1 tsp / 5g): Adds a subtle smoky flavor to the chicken. Sweet paprika can be substituted if you don’t have smoked paprika.
• Salt and Freshly Ground Black Pepper (to taste): Essential for seasoning! Use freshly ground black pepper for the best flavor.
• Grated Parmesan Cheese (2 tbsp / 30g, plus extra for serving): Adds a salty, umami flavor and a lovely texture. Freshly grated Parmesan is always superior to pre-grated.
• Toasted Pine Nuts (2 tbsp / 30g, chopped, optional garnish): Provides a delightful crunch and nutty flavor. Toasting the pine nuts enhances their flavor.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken: Shrimp or Italian sausage make excellent substitutes for chicken.
• Pasta: Fettuccine, penne, or rotini will work well in place of spaghetti or linguine.
• Heavy Cream: Half-and-half can be used, but the sauce will be slightly less rich.
• Sun-Dried Tomatoes: Roasted red peppers can offer a similar sweetness and color.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Garlic Butter Chicken Pasta Perfection

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the spaghetti or linguine and cook according to package directions until al dente. This means it should be firm to the bite, not mushy. Before draining, reserve about ½ cup of the pasta water. This starchy water is liquid gold; it helps bind the sauce to the pasta and creates a creamy texture. Drain the pasta well.
2. Prepare the Chicken: While the pasta is cooking, season the bite-sized chicken pieces with salt, pepper, and smoked paprika. Don’t be shy with the seasoning! The paprika adds a lovely smoky depth to the dish.
3. Sauté the Chicken: Heat the olive oil in a large, wide skillet over medium-high heat. Add the seasoned chicken and sauté for 5-6 minutes, or until it’s golden brown and cooked through. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety. Transfer the cooked chicken to a plate and set aside.
4. Create the Garlic Butter Sauce: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
5. Simmer the Sauce: Pour in the chicken broth (or vegetable broth) and bring to a gentle simmer. This deglazes the pan, lifting up any browned bits from the bottom, which adds tons of flavor. Then, stir in the heavy cream (or coconut cream) and simmer for another 2 minutes, allowing the sauce to slightly thicken. Season with salt and pepper to taste.
6. Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together to coat. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
7. Prepare the Sun-Dried Tomato Butter Swirl: While the pasta is warming, make the sun-dried tomato butter. In a small bowl, combine the remaining 2 tablespoons of softened butter, the finely chopped sun-dried tomatoes, 2 tablespoons of chopped basil, and a pinch of salt. Mix well until everything is thoroughly combined and forms a smooth, spreadable butter.
8. Create the Swirl & Finish: Remove the skillet from the heat. Drop spoonfuls of the sun-dried tomato butter over the pasta. Using the back of a spatula, gently swirl the butter into the pasta to create beautiful red ribbons throughout the dish. This isn’t just for aesthetics; it distributes the intense sun-dried tomato flavor evenly. Stir in the grated Parmesan cheese and adjust the seasoning if needed.
9. Serve and Garnish: To plate, twirl a nest of pasta onto white plates. Drizzle any extra sun-dried tomato butter around the edge of the pasta. Sprinkle with toasted pine nuts (if using) and fresh basil leaves. Finish with a light dusting of Parmesan cheese for a touch of elegance.

Why Sun-Dried Tomatoes Elevate This Pasta

Sun-dried tomatoes aren’t just a flavor booster; they’re a concentrated source of umami, that savory fifth taste that makes food incredibly satisfying. The drying process intensifies their sweetness and adds a chewy texture that contrasts beautifully with the tender chicken and pasta. The oil they’re packed in also contributes to the richness of the sauce, making this dish truly decadent.

Tips for the Best Garlic Butter Sauce

The key to a truly exceptional garlic butter sauce is balance. Don’t overcook the garlic, as it can become bitter. Using high-quality butter makes a noticeable difference in flavor. And remember, the reserved pasta water is your friend! It helps emulsify the sauce and create a silky-smooth texture. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce along with the garlic.

Choosing the Right Pasta Shape

While spaghetti and linguine are classic choices for this dish, you can experiment with other pasta shapes. Fettuccine, tagliatelle, or even penne would work well. The goal is to choose a shape that can hold the sauce and allow the flavors to coat every strand. Long, flat noodles like linguine are particularly good at showcasing the beautiful sun-dried tomato butter swirl.

Make-Ahead Components

To save time, you can prepare some components of this dish in advance. The sun-dried tomato butter can be made up to 2 days ahead and stored in the refrigerator. You can also chop the basil and sun-dried tomatoes ahead of time. However, it’s best to cook the pasta and chicken just before serving to ensure they’re at their best.

Frequently Asked Questions (FAQ)

Can I use coconut milk instead of heavy cream?

Yes, you can! Coconut cream will give the sauce a slightly different flavor, but it’s a great dairy-free alternative. Use full-fat coconut cream for the best results.

Can I add vegetables to this pasta?

Absolutely! Spinach, mushrooms, or bell peppers would be delicious additions. Sauté them along with the garlic before adding the broth.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

Enjoy this incredibly flavorful and satisfying Garlic Butter Chicken Pasta with Sun-Dried Tomato Butter Swirl! Don’t forget to save this recipe to Pinterest for later!

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• Author: Jade Monroe
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Garlic Butter Chicken Pasta with Sun-Dried Tomato Butter Swirl is a flavorful and satisfying dish perfect for a weeknight meal. Tender chicken and pasta are coated in a luscious garlic butter sauce with a vibrant sun-dried tomato swirl.

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Ingredients

Scale 1x2x3x

• 250g (9oz) spaghetti or linguine
• 300g (10.5oz) boneless, skinless chicken breast, bite-sized
• 2 tbsp (30ml) olive oil
• 4 tbsp (60g) unsalted butter, divided
• 4 cloves garlic, minced
• ½ cup (120ml) chicken or vegetable broth
• ¼ cup (60ml) heavy cream or coconut cream
• ½ cup (70g) sun-dried tomatoes in oil, drained and chopped
• 2 tbsp (30g) fresh basil, chopped
• 1 tsp (5g) smoked paprika
• Salt and pepper to taste
• 2 tbsp (30g) grated Parmesan cheese
• 2 tbsp (30g) toasted pine nuts (optional)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil pasta until al dente, reserving ½ cup pasta water. Drain.
2. Prepare Chicken: Season chicken with salt, pepper, and paprika.
3. Sauté Chicken: Cook chicken in olive oil until golden brown and cooked through.
4. Make Garlic Butter Sauce: Melt butter, sauté garlic until fragrant.
5. Simmer Sauce: Add broth and cream, simmer until thickened. Season.
6. Combine: Return chicken to sauce, add pasta, and toss. Add pasta water if needed.
7. Make Sun-Dried Tomato Butter: Combine butter, sun-dried tomatoes, basil, and salt.
8. Swirl & Finish: Swirl butter into pasta, stir in Parmesan, and adjust seasoning.
9. Serve: Plate pasta, drizzle with butter, garnish with pine nuts and basil.

Notes

Reserving pasta water helps create a creamy sauce. Don’t overcook the garlic to avoid bitterness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 100 mg